Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish. Top that with half of the corn chips & cheese. Add another layer of the beef & corn. Cover with foil & bake about 30 minutes. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.
Posted by Trish | Under Lunch, Soups
Saturday Mar 29, 2008
Submitted by Carli
2 c. water
½ c. diced carrots
¼ c. chopped onion
¼ tsp pepper
2 c. diced potatoes
½ c. diced celery
1 tsp salt
1 c. chopped ham
White Sauce:
¼ c. butter
2 c. milk
¼ c. flour
2 c. grated cheddar cheese
Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Serves 4
4 large baking potatoes
2 tbsp butter or margarine
½ c. chopped onion
¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream
2 tsp dried chives
Salt & Pepper
1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
Cook hamburger meat & onion & taco seasoning. Drain meat & onions & place into bowl add cream of mushroom soup & enchilada sauce. Add chiles & make sure it stirred up well. Place tortilla chips into a casserole pan & place ingredients from bowl in on top of chips. Preheat your oven to 350°F for 10-15 minutes. Place shredded cheese on top of meat mixture in casserole dish; place into the oven & when cheese is melted take out of oven.
Place frozen taquitos in 9″x13″ pan, cover with enchilada sauce. Top with cheese & olives. Bake at 350°F for 35 minutes. Garnish with lettuce, sour cream, &/or tomatoes before serving.
